Don Emiliano - Slow Food
By David Mandich - May 8, 2005
Don Emiliano restaurant in San Jose features exceptional Mexican cuisine prepared by internationally famous master chef Doña Margarita Salinas. Chef for the Mexican Ministry of Agriculture, she often puts on gala Mexican cooking demonstrations at food conventions in Europe, Asia and the U. S. The restaurant is a member of the “Slow Food” movement - an international association founded in Milan twenty years ago as a counter-point to the fast food industry. Slow Food promotes appreciation of fine cuisine using regional foods, served in an unhurried atmosphere where family and friends can relax and enjoy life in the slow lane.
A delicious Slow Food entrée at Don Emiliano’s is the Filete Nicolasa. A wonderful tenderloin of Chihuahua beef prepared with a seared crust of dried chiles, leaving the meat tender and juicy on the inside. It comes centered on a platter of red hibiscus flower sauce garnished with apple slices sautéed in tequila caramel. This dish will destroy any fantasy you ever had about vegetarianism. Another is the Filete Eredira. “A Chihuahua beef tenderloin bathed with scented ten chile oil and garlic flakes.” The filet comes served on a bed of blue masa (cornmeal) stuffed with seven different of mushrooms of the forty-nine varieties found in Mexico.
A specialty dish is the Chile Relleno San Jose – A large mild Ancho Chile (dark red, toasted nut flavor) stuffed with medium shrimp in an angelic goat cheese and wine white sauce. A dish worth fighting over. Lamb Mixiote is from a pre-Hispanic recipe. Lamb stew meat is steeped in a light salsa verde and served in a Maguey skin (Tequila plant) paper wrapping which comes from a small village in Mexico.
Try the Espiral con Mole de Pollo de Pistache – a delicious dish featuring Chicken crepes in a tantalizing pistachio mole. Seafood offerings include Atun Encendido - a charcoal seared tuna covered with a light vinaigrette and a favorite - Camarones la Tequilera. Large prawns sautéed in a creamy tequila enhanced white sauce. Some “Slow Food” dishes can take up to four days to prepare. Try to not be in a hurry when dining here so you can slow down, savor and enjoy Doña Salinas' fine culinary art, the paintings, music and your friends.
Prices range from 20 to 36 dollars for main courses, 7 to 20 dollars for appetizers, soups and salads. Parties up to 150 persons can be accommodated.
Reviewed by David Mandich - May 8, 2005
By David Mandich - May 8, 2005
Don Emiliano restaurant in San Jose features exceptional Mexican cuisine prepared by internationally famous master chef Doña Margarita Salinas. Chef for the Mexican Ministry of Agriculture, she often puts on gala Mexican cooking demonstrations at food conventions in Europe, Asia and the U. S. The restaurant is a member of the “Slow Food” movement - an international association founded in Milan twenty years ago as a counter-point to the fast food industry. Slow Food promotes appreciation of fine cuisine using regional foods, served in an unhurried atmosphere where family and friends can relax and enjoy life in the slow lane.
A delicious Slow Food entrée at Don Emiliano’s is the Filete Nicolasa. A wonderful tenderloin of Chihuahua beef prepared with a seared crust of dried chiles, leaving the meat tender and juicy on the inside. It comes centered on a platter of red hibiscus flower sauce garnished with apple slices sautéed in tequila caramel. This dish will destroy any fantasy you ever had about vegetarianism. Another is the Filete Eredira. “A Chihuahua beef tenderloin bathed with scented ten chile oil and garlic flakes.” The filet comes served on a bed of blue masa (cornmeal) stuffed with seven different of mushrooms of the forty-nine varieties found in Mexico.
A specialty dish is the Chile Relleno San Jose – A large mild Ancho Chile (dark red, toasted nut flavor) stuffed with medium shrimp in an angelic goat cheese and wine white sauce. A dish worth fighting over. Lamb Mixiote is from a pre-Hispanic recipe. Lamb stew meat is steeped in a light salsa verde and served in a Maguey skin (Tequila plant) paper wrapping which comes from a small village in Mexico.
Try the Espiral con Mole de Pollo de Pistache – a delicious dish featuring Chicken crepes in a tantalizing pistachio mole. Seafood offerings include Atun Encendido - a charcoal seared tuna covered with a light vinaigrette and a favorite - Camarones la Tequilera. Large prawns sautéed in a creamy tequila enhanced white sauce. Some “Slow Food” dishes can take up to four days to prepare. Try to not be in a hurry when dining here so you can slow down, savor and enjoy Doña Salinas' fine culinary art, the paintings, music and your friends.
Prices range from 20 to 36 dollars for main courses, 7 to 20 dollars for appetizers, soups and salads. Parties up to 150 persons can be accommodated.
Reviewed by David Mandich - May 8, 2005
